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Subscribe to forums RSS#1 Wed 21 Mar 07 10:25pm
kinsella
- Member
- Member since Wed 21 Mar 07
Pasta sauce
How do I pull the acidity from a homemade tomato sauce? I have heard to add sugar, are there any alternatives?
-K
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#2 Wed 21 Mar 07 11:37pm
frizz1974
Occupation Mother of 2 working more than full time
- From Wallerawang, Oz
- Member since Wed 29 Jun 05
Re: Pasta sauce
I always add sugar (white or brown it doesnt matter) But I only add a heaped tablespoon to a 5 litre batch... you dont seem to need much.
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#3 Wed 21 Mar 07 11:45pm
oldthreetoes
- Member Occupation Music Journalist/Writer and editor
- From Vancouver, Canada
- Member since Wed 21 Mar 07
Re: Pasta sauce
You can also use a bit of Ketchup, Splenda if you do not want to use sugar, and if you are using fresh tomatoes, try de-seeding them also...
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#4 Thu 22 Mar 07 2:39pm
SonomaEddie
-
Occupation Chief cook and bottle washer
- From Northern California
- Member since Sat 10 Feb 07
Re: Pasta sauce
You might also try this:
Put a tiny pinch--and I do mean very tiny--of baking soda in the sauce. This will neutralize some of that acid. Make sure it is a small bit as too much will ruin the sauce.
Eddie
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#5 Thu 22 Mar 07 7:35pm
ellboy
- Member
- From ell's kitchen
- Member since Mon 11 Apr 05
Re: Pasta sauce
try roasting the tomatoes first, theyll be sweeter.
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